by Ross on August 7, 2011
I’m a big fan of the soba noodle. They’re not super-alkaline, but to have as part of your 20% acid-forming foods on your plate these are SO much better than straight pasta.
Firstly, they’re not made from durum wheat (like normal high-GI pasta) they’re made from buckwheat, which is far closer to the neutral end of the acid/alkaline scale.
Because of this they’re low GI, high in protein and high in fibre, making you feel satiated for longer and less likely to snack.
Combined with fresh, raw pesto, uncooked oil and pine nuts, this meal is a great transition recipe.
Continue reading >> (405 words + 2 images | 1:37 minutes of healthy reading time) Tagged as:
basil,
coriander,
garlic,
himalayan crystal salt,
olive oil,
pesto,
pine nuts,
soba noodles
by Ross on April 12, 2011
This is a very light and alkalising recipe ideal for these warmer days using charred artichokes as the core ingredient. The sharp citrus dressing goes very well with them.
I have always wanted to find more recipes using artichokes, as they are one of these types of vegetables which are often underused, as the general perception seems to be that they are hard to prepare. This is an easy to follow recipe, which brings out the delicious taste of this healthy vegetable.
Continue reading >> (525 words + 2 images | 2:06 minutes of healthy reading time) Tagged as:
artichokes,
black pepper,
garlic,
himalayan,
lemon,
olive oil
This warm alkaline salad contains some of my favourite vegetables – spinach, courgettes and red peppers. This Mediterranean style salad is not only tasty and flavoursome, but very healthy and nutritious too!
In these still very cold temperatures it is nice to have a warm salad for a change, as most recipes are cold ones.
Red peppers, spinach and courgettes are highly alkalising and are also packed with important nutrients. They contain high levels of Vitamin C, A, manganese, folate and potassium.
Feel free to combine with brown basmati rice or new potatoes.
Continue reading >> (346 words + 2 images | 1:23 minutes of healthy reading time) Tagged as:
carrots,
courgettes,
himalayan crystal salt,
olive oil,
red peppers
by Ross on February 21, 2011
This week’s alkaline recipe features another delicious soup, which is packed with different vegetables and will definitely keep you warm in these still pretty cold temperatures.
This pistou soup is mostly associated with the Provencal dish Soupe au Pistou or the minestrone al pesto from Italy. Traditionally pistou is made with parmesan cheese, which we will leave out, as it is acidifying.
The usual ingredients used are green beans, white beans, potatoes and tomatoes. This particular recipe contains these plus some other healthy and alkaline vegetables like courgettes, onions, celery and carrots, which are all packed with nutrients and are important for good health.
Continue reading >> (520 words + 2 images | 2:05 minutes of healthy reading time) Tagged as:
alkaline soup,
basil,
carrot,
courgette,
garlic,
green beans,
himalyan crystal salt,
olive oil,
onion,
pine nuts,
pistou,
potatoes,
soup,
tomatoes,
white beans
by Ross on February 15, 2011
From Juliano’s “Raw” the uncooked book.
Makes 40 small patties.
Ingredients
1 ½ cups of sprouted chick peas
1 cup sprouted sunflower seeds
1 tablespoon minced garlic
2 cups (60 grams) fresh coriander – chopped
½ cup tahini
1 tablespoon Celtic sea salt
2 tablespoons fresh parsley
½ cup chopped onion
½ cup freshly squeezed lemon juice
½ cup olive oil
1 ½ teaspoons cumin
Instructions
Combine all the ingredients in a blender and blend well. Form blended mixture into patties.
Continue reading >> (223 words + 5 images | 54 seconds reading time) Tagged as:
coriander,
cumin,
garlic,
lemon juice,
olive oil,
onion,
parsley,
sprouted chick peas,
sunflower seeds,
tahini
by Ross on February 7, 2011
This highly alkaline and delicious chicory and chard vegetable platter contains an unusual combination of ingredients, which give this flavoursome vegetable dish an interesting twist.
This crunchy and tasty dish also contains other delicious and healthy ingredients like shallots, garlic, rucola and grapefruit, which is one of the few alkalising fruits.
All of the vegetables used here are highly nutritious and particularly the greens in here are high in Vitamin A, K and C and rich in dietary fiber, minerals and protein.
I hope you enjoy this healthy, alkaline and flavoursome vegetable platter as much as I do!
Continue reading >> (376 words + 2 images | 1:30 minutes of healthy reading time) Tagged as:
chard,
chicory,
garlic,
himalayan crystal salt,
nutmeg,
olive oil,
rucola,
shallot
by Ross on January 11, 2011
This is an alkalising quinoa salad with avocado, which is not only healthy but also highly delicious.
Quinoa is an ancient “grain” from South America, which was once called “the gold of the Incas”, who believed that due to its nutritional benefits it increases the stamina of their warriors.
Quinoa is very high in “complete” protein, which means that it includes all nine essential amino acids. In addition to protein, it is also packed with other valuable nutrients like manganese, iron, magnesium, copper and phosphorus.
Continue reading >> (427 words + 2 images | 1:42 minutes of healthy reading time) Tagged as:
avocado,
cucumber,
lemon juice,
lemon zest,
olive oil,
onion,
parsley,
pine nuts,
quinoa,
tomatoes
by Ross on September 15, 2010
If I would have to name two of my favourite vegetables then spinach and garlic would be on top of that list!
This salad contains both spinach and roast garlic, which are both packed with nutrients and are highly alkalising. Spinach is such a versatile vegetable as it can be fried, quickly boiled or steamed.
When spinach is used fresh, like in this salad, it is extremely rich in antioxidants and a great source of vitamin A, vitamin E, vitamin K, vitamin C, manganese, magnesium, iron, folate, zinc just to name a few. As the list could go on you can call spinach a real superfood!
Continue reading >> (365 words + 2 images | 1:28 minutes of healthy reading time) Tagged as:
himlayan crystal salad,
lemon,
olive oil,
pine nuts,
roast garlic,
spinach
by Ross on August 16, 2010
This is a delicious and ultra healthy green smoothie recipe from Gareth Edwards, our Dr Young trained blood analyst and highly qualified nutritionist.
In order for nutrients to be digested, the food containing them needs to be “broken down”. Chewing is a vital part of this process. A speedy and efficient alternative to hours at the table is to make nutritious salads “in the blender”. The result is a delicious snack or meal.
Using predominantly green foods means that the smoothie is rich in chlorophyll, minerals, phyto-nutrients and has a low glaecemic load.
Gareth’s Green Smoothie
Serves 1
Continue reading >> (392 words + 4 images | 1:34 minutes of healthy reading time) Tagged as:
alfalfa sprouts,
avocado,
broccoli,
chard,
chicory,
flax seed oil,
gem lettuce,
green drink,
green smoothie,
hemp seed oil,
kale,
nuts,
olive oil,
seeds,
spinach,
supergreens
by Ross on August 4, 2010
Have you ever thought about making a delicious mash without using potatoes and making it a bit more interesting?
This recipe is absolutely delicious and uses very healthy and highly alkaline ingredients like kale, garlic and chickpeas.
This mash has got an abundance of different flavours given by the thyme and shallots.
You can serve this as a main course or as a side dish with fresh fish.
Kale Chickpea Mash
Serves 2 as a main dish
Serves 4 as a side dish
Ingredients
Continue reading >> (321 words + 2 images | 1:17 minutes of healthy reading time) Tagged as:
Bragg Liquid Aminos,
chickpeas,
coconut oil,
himalayan salt,
kale,
mash,
olive oil,
onion,
sesame seeds,
thyme
by Ross on April 20, 2010
Now that the temperatures are steadily rising and the sun shows itelf more often, I love to eat more healthy salads.
I always look out for ways of creating different salads to keep it interesting and whilst doing this, I have come across this recipe using Kohlrabi and a Vegetable Dressing, which I think is delicious. I have eaten this salad in Germany where I come from and where Kohlrabi is widely used.
A Kohlrabi looks a bit like an alien life form, but has been deliberately developed in Northern Europe during the 16th Century. It has a mild flavour and has the ability to absorb the flavour of other ingredients in a meal.
Continue reading >> (351 words + 2 images | 1:24 minutes of healthy reading time) Tagged as:
calcium,
carrots,
celery,
himalayan crystal salt,
kohlrabi,
magnesium,
olive oil,
phosphorus,
salad,
spring onions,
sprouts,
vitamin c
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